Note: Descriptions are shown in the official language in which they were submitted.
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MEAT SEASONING PRODUCT AND METHOD
This application is being filed on 29 January 2008, as a PCT International
Patent application in the name of ConAgra Foods RDM, Inc., a U.S. national
corporation, applicant for the designation of all countries except the US, and
Joey
W. Lusby, Gary W. Uram, Gordon Lee Smith, Erik I. Hassid, Jennifer Weil, Shawn
M. Peters, and Jeffrey B. Schneider, citizens of the U.S., applicants for the
designation of the US only, and claims priority to U.S. Provisional Patent
Application Serial No. 60/898,344, filed January 29, 2007 and is hereby
incorporated by reference in its entirety.
TECHNICAL FIELD
This disclosure relates generally to seasoned meat products and methods for
seasoning meat products.
BACKGROUND
Meat snacks, such as jerky (also known as charqui), fall into two general
categories: those made from sliced, whole meat and those formulated from
comminuted meat. Meat products produced using sliced, whole meat are
considered
a premium product because of the texture which results. Such products may be
produced by marinating large portions of meat in a composition which may
comprise ingredients such as water, liquid smoke, brown sugar, proprietary
seasoning, salt and sodium nitrate and/or sodium erythorbate curing agents.
The
marinated meat may then be permitted to cure for a period of time before it is
sliced
into pieces or strips. The sliced portions are then smoked, dried, and/or
cured to
produce the finished product.
Alternatively, jerky may be formed from comminuted meat. The meat is
first broken into smaller particles by grinding, flaking, or other common
methods
then blended along with additional dry ingredients and any required water. The
resulting mass is then passed through a sheeter or extruded to be formed into
strips
or tubes, or into a stuffer to be put into casings. Finally, the pieces are
smoked,
dried, and/or cured as in traditional production methods. Comminuted jerky and
meat-based snack sticks are made through similar processes. The main
distinctions
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are the shape into which each is formed and the final moisture level to which
each is
dried.
Current meat product production processes commonly incorporate flavoring
and seasoning as processing steps prior to the drying/smoking process.
Additionally, in order to further expedite the commercial production of meat
products, the drying operations are often enhanced using heating and drying
devices.
However, this accelerated heating/drying can have adverse effects on the
visual
and/or flavor characteristics of the seasoning particulates. Specifically, a
product
having a desired seasoning may also have a corresponding consumer-recognized
color associated therewith. For example, a consumer may expect a Cajun
flavored
meat product to have red or orange particulates associated with cumin or red
pepper
seasonings. Should such seasonings be applied prior to the heating/drying
step, the
red or orange colored particulates may become dulled and less appetizing due
to the
extended exposure to elevated temperatures and airflows found in current
heating/drying processes.
SUMMARY
Accordingly, the present disclosure is directed to a seasoned meat product, a
method for producing a seasoned meat product, and a system for a seasoning a
processed meat product.
An aspect of the present disclosure relates to the seasoned meat product
comprising at least a portion of a processed meat, a first adhesive layer
coating the at
least a portion of the processed meat, the first adhesive layer being an
applied
coating, and a seasoning blend disposed on the first adhesive layer.
An aspect of the present disclosure relates to the method for seasoning meat
comprising providing at least a portion of a processed meat, applying a first
adhesive
layer on a surface of the at least a portion of the processed meat, and
adhering a first
seasoning blend to the at least a portion of the processed meat by utilizing
the first
adhesive layer.
An aspect of the present disclosure relates to the system for seasoning a
processed meat product comprising means for applying an adhesive layer on a
surface of at least a portion of a processed meat and means for disposing a
seasoning
blend on the surfaced of the at least a portion of the processed meat.
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An aspect of the present disclosure relates to the method for seasoning meat
comprising providing at least a portion of jerky, disposing a first adhesive
layer on a
surface of the at least a portion of the jerky, and adhering a seasoning blend
to the at
least a portion of the jerky by utilizing the first adhesive layer.
This Summary is provided to introduce a selection of concepts in a
simplified form that are further described below in the Detailed Description.
This
Summary is not intended to identify key features or essential features of the
claimed
subject matter, nor is it intended to be used to limit the scope of the
claimed subject
matter.
DRAWINGS
The numerous objects and advantages of the present disclosure may be better
understood by those skilled in the art by reference to the accompanying
figures in
which:
FIG. 1 depicts a block diagram for a method having exemplary features of
aspects in accordance with the principles of the present disclosure;
FIG. 2 depicts a system for seasoning processed meat product having
exemplary features of aspects in accordance with the principles of the present
disclosure;
FIG. 3a, 3b, and 3c depict cross-sectional views of seasoned meat products
having exemplary features of aspects in accordance with the principles of the
present
disclosure; and
FIG. 4 depicts partial isometric views of seasoned meat products having
exemplary features of aspects in accordance with the principles of the present
disclosure.
DETAILED DESCRIPTION
Reference will now be made in detail to the exemplary aspects of the present
disclosure that are illustrated in the accompanying drawings. Wherever
possible, the
same reference numbers will be used throughout the drawings to refer to the
same or
like structure.
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Referring to FIG. 1, a process flow diagram detailing a method for
producing a seasoned meat product 100 having exemplary features of aspects in
accordance with the principles of the present disclosure is shown. A processed
meat product may be provided, 102. It will also be appreciated by those
skilled in
the art that various other food substrates, including but not limited to
fruits,
vegetables, and starches, may be utilized in the inventive process without
departing
from the spirit of the disclosure. In particular, popcorn and seeds, such as
popcorn,
pumpkin and sunflower seeds, may be utilized. Meats used to make the processed
meat products may include beef, chicken, pork, turkey, wild game, venison,
elk,
salmon and tuna, among others. The processed meat product is a jerky-type
product
or a product which is precooked via radiant heating devices, microwave heating
devices, oven heating devices, or by frying. This list is not meant to be
restrictive.
It is appreciated that any type of precooking suitable for increasing meat
preservation may be utilized to form the processed meat product without
departing
from the scope and intent of the disclosure. A jerky-type processed meat
product
may be formed by marinating striate meat portions in a curing solution,
slicing the
marinated meat portions and then drying the sliced meat product in an
environment
having elevated temperatures and/or airflows for an extended period of time.
The
curing solution may be substantially free of seasoning particulates that are
not
typically found in a brine mix as the flavor, color and texture imparted to
the meat
product by these particulates may be degraded during the drying step of the
preparation process.
Alternatively, a processed meat product may be formed by comminuting
meat portions and incorporating the comminuted meat portions into an emulsion.
The emulsion may further comprise curing agents, water and extenders (e.g.
processed soy products). The emulsion may then be extruded into individual
meat
products comprising strips, tubes, or chunks by methods common to the art. The
meat products may then be dried by disposing them in an environment having
elevated temperatures and/or airflows for an extended period of time.
An adhesive composition and/or layer may be applied to the processed meat
product, 104. The term "applied" or "application" as utilized herein refers to
the
physical placement of a first composition onto a second separate composition
and/or
product. The term "applied coating" as utilized herein refers to the
application of an
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adhesive layer to the processed meat product, wherein the adhesive layer is
composition separated from the processed meat product. The adhesive
compositions
may comprise (by weight): (a) water- from about 44% to about 58% inclusive;
(b)
sugar- from about 36% to about 50%; inclusive and corn syrup solids- from
about
6% to about 8% inclusive. More specifically, the adhesive composition may
comprise (by weight): (a) water- about 50%; (b) sugar- about 43%; and corn
syrup
solids- about 7%. The adhesive composition may comprise gelatins (i.e., 20
bloom
and/or KnnoxTM), gums, and/or encapsulated oil infused with yeast. The
adhesive
composition and/or layer may comprise a gum such as alginate. The adhesive
composition may further comprise a combination of water, corn syrup solids,
sugar,
gelatins, gums, and/or encapsulated oil infused with yeast. This list is not
restrictive. It is understood that the adhesive composition may comprise any
suitable meat adhesive composition for preventing a seasoning from
substantially
falling off of a processed meat product. The adhesive composition and/or layer
may
be applied to the processed meat product by any number of methods common to
the
art including atomized spraying, dipping, brushing, laminating, or continuous
flow
wash. This list is not restrictive. It is appreciated that any suitable
application for
applying the adhesive composition to the processed meat product may be
utilized
without departing from the scope and intent of the disclosure. The processed
meat
product may have a composition pick-up (by processed meat product weight) of
from about 2% to about 10% inclusive. More specifically, the composition pick-
up
(by processed meat product weight) may be from about 4% to about 8% inclusive.
The adhesive composition and/or layer may be a separate component that is
not found inherently in the meat product. The adhesive composition and/or a
portion of the adhesive composition may be a composition found inherently in
the
meat that has been separated from the meat and reapplied to the processed meat
product. Further, the adhesive layer may not comprise grease produced from the
heating of the processed meat product. However, the adhesive composition
and/or a
portion of the adhesive composition may comprise grease produced from the
processing of the meat product that was separated from the meat product and
then
reapplied to the meat product after processing.
The adhesive layer may be heated before being applied to the processed meat
product. The adhesive layer may be heated from about 50 F to about 200 F
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inclusive. The adhesive layer may be heated from about 50 F to about 60 F
inclusive. The adhesive layer may be heated from about 60 F to about 70 F
inclusive. The adhesive layer may be heated from about 70 F to about 80 F
inclusive. The adhesive layer may be heated from about 80 F to about 90 F
inclusive. The adhesive layer may be heated from about 90 F to about 100 F
inclusive. The adhesive layer may be heated from about 100 F to about 110 F
inclusive. The adhesive layer may be heated from about 110 F to about 130 F
inclusive. The adhesive layer may be heated from about 130 F to about 150 F
inclusive. The adhesive layer may be heated from about 150 F to about 180 F
inclusive. The adhesive layer may be heated from about 180 F to about 200 F
inclusive.
The adhesive coated processed meat product may be heated by a heating
device so as to partially congeal the adhesive composition, thereby creating a
more
favorable surface on which to apply a seasoning blend. The heating and dwell
times
are considerably shorter and less intense than the time required from cooking,
drying
or smoking a meat product during processing. As such, this heating step is not
sufficient for the processing and/or precooking methods utilized to form the
processed meat product.
A seasoning blend may be adhered to at least a portion of processed meat by
utilizing the adhesive composition, 106. The seasoning blend may comprise (by
weight): (a) a flavoring component- from about 20% to about 100% inclusive;
and/or (b) a cracked or crushed whole grain component- from about 0% to about
80% inclusive. The flavoring component may be selected from one or more of
those
common to the art including: black pepper, mesquite, garlic, jalapeno, taco,
salsa,
chili, fajita, teriyaki, Cajun, caribbean, Italian, brown sugar, cinnamon
sugar, sweet
and sour, maple, honey garlic, nacho, honey mustard, barbeque, cheese, chive
and
onion, sour cream and onion, horseradish, and ranch, among others. This list
is not
restrictive. It is appreciated that any suitable flavoring component for a
processed
meat product may be utilized without departing from the scope and intent of
the
disclosure.
The grain component may be selected from one or more of those common in
the art including: wheat barley, corn, oats, quinoa, rye and rice. This list
is not
restrictive. It is understood that other suitable whole grain products may be
utilized
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with the disclosure. These substantially flavor-neutral grain components may
serve
to provide additional visual and corporal texture to the meat product, as is
desired
from premium meat products, without necessitating the inclusion of excessive
amounts of the flavoring component as would be required to achieve a similar
texture profile.
The seasoning blend may be further secured to the meat product by pressing
mechanism.
The seasoning blend, having been disposed about the process meat product,
may be further integrated into the processed meat product by a pressing
mechanism,
thereby increasing the adhesion of the seasoning blend to the meat product.
The
pressing mechanism may be conventional food press or a rolling-bar mechanism.
This list is not restrictive. It is appreciated that processing mechanism may
be any
suitable processing mechanism for pressing the seasoning composition onto the
processed meat product without departing from the scope and intent of the
disclosure.
The seasoning blend may be incorporated or integrated into the adhesive
composition mixture prior to its application to the meat product. The term
"integrated" or "integrating" as utilized herein refers to the mixing of two
different
compositions to form a single mixture or composition, such as the mixing of
the
adhesive composition with the seasoning blend to form a single mixture or
composition. In such a scenario, the seasoning blend and adhesive composition
may
be applied to the meat product simultaneously so as to further secure the
seasoning
blend to the meat product, thereby rendering coating and pressing unnecessary.
The flavoring component and whole grain component may be applied to the
processed meat product at distinct times. The flavoring component may be
applied
as previously described where the processed meat product is coated with the
flavoring component either independently or as a component of the adhesive
composition. The whole grain component may then be applied to the processed
meat product following application of the adhesive composition.
An additional coating of adhesive composition (i.e., a second adhesive layer)
may be applied to further secure the seasoning blend components to the
processed
meat product. The additional adhesive layer may coat the portion of the
processed
meat product coated by the first adhesive layer. The additional adhesive layer
may
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coat the portion of the processed meat product that is at least partially free
of the
first adhesive layer. A second seasoning blend may be disposed on the second
adhesive layer. The additional adhesive composition may include any number of
preservative compositions which are know to extend the self like of the
seasoned
meat products, including but not limited to, mold inhibitors. The additional
coating
of an adhesive composition (or a second adhesive layer) may comprise a
combination of water, corn syrup solids, sugar, gelatins, gums, and/or
encapsulated
oil infused with yeast. It is understood that the second adhesive layer may
comprise
any suitable meat adhesive composition for preventing a seasoning from
substantially falling off of a processed meat product and/or for preserving
the
processed meat product.
The adhesive composition may be heat-set. The heat-setting may be
accomplished by disposing a seasoned meat product within an impingement over
for
a period of time sufficient to dehydrate the adhesive composition layer such
that it
forms a congealed matrix thereby affixing the seasoning blend to the meat
product.
The heat-setting may occur at a temperature of from about 350 F to about 400 F
inclusive with a dwell time of from about 2 minutes to about 4 minutes
inclusive.
The heat-setting may occur at a temperature of about 380 F with a dwell time
of
about 3 minutes. Such dwell times are considerably shorter that the time
required
from cooking, drying or smoking a meat product. As such, the seasonings will
undergo much less thermal degradation than in conventional processing and/or
precooking methods utilized to form the processed meat product.
The level of dehydration of the adhesive composition may be such that the
final moisture content of the seasoned meat product is substantially similar
to that of
the processed meat product. The moisture content values are established such
that
microbial growth may be inhibited. A seasoned meat product may have a moisture-
to-protein ratio of from about 0.5:1 to about 2.5:1 inclusive.
Referring to FIG. 2, a processing system 200 for seasoning a processed meat
product having exemplary features of aspects in accordance with the principles
of
the present disclosure is shown. The system may include an adhesive
composition
application mechanism 201. The adhesive composition application mechanism may
comprise a plurality of atomizing spray nozzles 202. Representative adhesive
composition application mechanisms known in the art included those produced by
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General Oil EquipmentTM located at 60 John Glenn Drive, Amherst, NY 14228. An
adhesive composition 203 may be applied to meat products 204 via the spray
nozzle
202 as the meat products 204 continue along a conveyor 205.
The adhesive composition coated meat products 206 may be heated by a
heating device (not shown), such as an impingement oven, so as to partially
congeal
the adhesive composition, thereby creating a more favorable surface on which
to
apply a seasoning blend. The disclosure is not limited to an impingement oven.
It is
appreciated that any suitable heating device may be utilized for partially
congealing
the adhesive composition without departing from the scope and intent of the
disclosure.
Following the application of the adhesive composition 203, the adhesive
composition coated processed meat products 206 may be transferred to a
seasoning
application device 207. The seasoning application device 207 may be selected
from
those common to the art, including tumblers, traditional bed/waterfall
breading or
seasoning applicators, and the like. This list is not restrictive. It is
understood that
any suitable seasoning application device for a processed meat product may be
utilized without departing from the scope and intent of the disclosure. The
adhesive
composition coated meat products 206 are coated with a seasoning blend 208,
thereby providing for the adhesion of the seasoning blend 208 of to the
adhesive
composition coated meat product 206.
The seasoning blend 208 may be incorporated into the adhesive composition
mixture 203 prior to the composition's application to the meat product 204. In
such
a scenario, the seasoning blend 208 and adhesive composition 203 may be
applied to
the meat product 204 simultaneously so as to further secure the seasoning
blend to
the meat product and rendering the seasoning application device unnecessary.
A seasoning integration mechanism 213 may be incorporated whereby the
seasoning blend 208 may be further integrated into the adhesive composition
coated
meat product 203 by an exertion of force, thereby further securing the
seasoning
blend 208 to the processed meat product 206. The integration mechanism may be
selected from any of those known in the art, including but not limited to a
rolling-bar
mechanism 213 or a conventional mechanical food press (not shown). This list
is
not restrictive. It is appreciated that the integration may be any suitable
mechanism
for incorporating the seasoning blend into the adhesive layer coating the
processed
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meat product without departing from the scope and intent of the disclosure.
The
integration mechanism may comprise a high-pressure processing apparatus which
applies ambient pressure to the seasoned product so as to further direct the
seasoning
blend 208 into the adhesive composition coated meat product 206.
Following the application of the seasoning blend 208 via the adhesive
composition 203, the seasoned meat products 209 may be passed through a heat-
setting device 210. The heat-setting device may comprise an impingement oven
having radiant heating elements 211 and blowers (not shown). The seasoned meat
products may be maintained within the heat-setting device for a period of time
sufficient to dehydrate the adhesive composition layer of the seasoned meat
product
209 such that it forms a congealed matrix thereby affixing the seasoning blend
208
to the processed meat product. The heat-setting device may be any suitable
heat
setting device that does not substantially dehydrate the processed meat
product while
producing enough heat to substantially set the adhesive composition.
Referring to FIGS. 3a, 3b, and 3c, cross-sectional views of meat products
having exemplary features of aspects in accordance with the principles of the
present
disclosure are shown. Referring to FIG. 3a, a portion of processed meat 301
undergoing adhesive composition 302 application is shown. During application,
the
processed meat 301 may become coated with an adhesive composition layer 303.
Referring to FIG. 3b, a portion of processed meat 301 having an adhesive
composition layer 303 applied substantially about is shown. A seasoning blend
304
may be impregnated within the adhesive composition layer 303. Referring to
FIG.
3c, a portion of seasoned is shown. The seasoned meat may comprise an adhesive
composition lay 303 which secures a seasoning blend 304 to at least a portion
of
processed meat 301. The seasoned meat may be subjected to radiant heating and
drying, thereby causing the adhesive composition layer 303 to congeal and
further
secure the seasoning blend 304 to the processed meat 301.
Referring to FIG. 4, partial isometric views of seasoned meat products 400
having exemplary features of aspects in accordance with the principles of the
present
disclosure is shown. The seasoned meat products may comprise portions or
striate
meat 400 which have been processed from a raw form into a dried, jerky-type
product. These processed meat portions 400 may be coated with an adhesive
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composition layer 401 which serves to bond flavoring 402 and/or whole-grain
403
components to the meat 400.
The seasoned meat product produced by this process provides for a seasoned,
processed meat product that may utilized different spices than conventionally
flavored processed meat products because the seasoning are not subjected to
the
harsh temperatures of the meat processing steps, such as utilized in brine
processing.
Further, the seasonings may retain their consumer-recognized color because the
seasoning is not subjected to the harsh temperatures of the meat processing
steps.
The seasoned meat product of this disclosure reduces the amount of seasoning
fall
off or the amount of seasoning that falls off of the processed meat product
prior to
consumption without incorporating the seasoning into the processing step
(i.e., brine
processing and/or smoking) of meat product. Therefore, the seasoned meat
product
may utilize more flavor with consumer-recognized color without substantial
seasoning fall off.
Although the subject matter has been described in language specific to
structural features and/or methodological acts, it is to be understood that
the subject
matter defined in the appended claims is not necessarily limited to the
specific
features or acts described above. Rather, the specific features and acts
described
above are disclosed as example forms of implementing the claims.
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